Egg yolk lipids induce sensitization to egg white proteins in a mouse model without adjuvant and exacerbate Th2 responses to egg white in cells from allergic patients

Leticia Pérez-Rodríguez,Daniel Lozano-Ojalvo,David Menchén-Martínez,Elena Molina,Rosina López-Fandiño,Sara Benedé

Food Research International（2023）

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摘要

•The egg lipid fraction promotes allergy to egg white in mice.•Triglycerides favour absorption through intestinal cells and phospholipids to Peyer’s Patches.•Egg lipids also exacerbate Th2 responses to egg white in cells from egg-allergic patients.

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关键词

Egg allergy, Triglycerides, Phospholipids, Intestinal epithelial cells, Peyer 's patches, Absorption, Sensitization

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